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If there’s one cozy dinner I’ll never stop making, it’s a pot roast and this one is pure comfort. I created this French Onion Pot Roast after years of making my French Onion Soup for family and friends, then thinking, “Why aren’t we putting this luscious oniony goodness on beef?”
So I did. I tested (and re-tested) until the onions were sweet and jammy, the gravy was rich, and the roast turned fork-tender whether you braise it in the oven, settle it into a slow cooker, or pressure cook it in the Instant Pot. The result is simple, hearty, and wildly flavorful, weeknight-easy, Sunday-dinner worthy.
Why You’ll Love My French Onion Pot Roast
- Restaurant-style finish. Gruyère-topped toasts broiled until bubbly take this over the top.
- All the flavor of French onion soup, on a roast. Caramelized onions, thyme, bay leaves, a splash of wine or sherry, and rich beef stock create an ultra-savory gravy that tastes like your favorite bistro soup.
- Hands-off braise. After a quick sear and onion caramelization, the oven (or slow cooker/Instant Pot) does the work. Expect fall-apart tenderness in about 3 to 3½ hours in the oven.
- Three methods. Dutch oven, slow cooker, or Instant Pot, use what you’ve got.
My obsession with all things French Onion continues with our favorite comfort food French Onion Pot Roast. It’s rich and melt-in-your-mouth tender, a weekend dinner that’s just begging for company. Much like my French Onion Meatloaf, this pot roast recipe will be on repeat.
Ingredients For French Onion Pot Roast
Full ingredient list and instructions are in the recipe card below.
- Beef: Boneless beef Chuck roast is ideal for tenderness, but brisket or bottom round roast will work (add 30–60 minutes if tougher).
- Onions: Yellow onions or sweet onions are best because of the higher sugar content which contributes to better caramelization,in a pinch, use white onions and extend the caramelization a few minutes for deeper color.
- Mushrooms: Cremini mushrooms or baby Bella mushrooms bring earthy depth, button mushrooms or a mix (shiitake and portobello) are great substitutions.
- Carrots and Celery: Carrots and celery are classic mirepoix. Swap in parsnips or halved baby potatoes. Add root vegetables in the last 11/2 hours of braising so they don’t become too soft.
- Braising Liquid: Beef stock, dry red wine or dry sherry (optional but lovely) and Worcestershire (optional) are the base for the broth. Chicken stock works in a pinch. Wine or dry sherry is optional, skip it or add an extra splash of stock.
- Aromatics and Fats: Olive oil and butter provide richness while fresh thyme, bay leaves, kosher salt and black pepper add organic flavor and simple seasoning.
- To Serve (Highly Recommended): Baguette slices; shredded Gruyère (or Gruyère with a little Parmesan).
How to Make French Onion Pot Roast
- Prep & Season: Heat the oven to 300˚F. Pat the roast dry with a paper towel and season with kosher salt and pepper on both sides of the roast.
- Sear: Heat the olive oil in a large dutch oven over medium-high heat. Brown the roast well in olive oil (4–5 minutes per side). Transfer to a platter and keep warm.
- Caramelize Onions: Add the butter and sliced onions to the pot with a pinch of salt. Cook the onions until deep golden brown and jammy (about 20-25 minutes), deglaze the pan and loosen the fond with a a bit of wine or beef stock, if needed.
- Build Flavor: Stir in the mushrooms, carrots, celery, and garlic, cook a few minutes. Add thyme and bay leaf. Deglaze the pot again with wine or sherry, scraping up the browned bits on the bottom of the pan with a wooden spoon.
- Braise: Pour in beef stock (plus Worcestershire sauce, if using). Arrange the roast back in the pot so liquid comes halfway up the meat. Bring to a simmer, cover with a tight fitting lid , and transfer to the oven. Braise for 3–3½ hours, turning once or twice, until fork-tender. Allow the roast to rest 10-15 minutes. Using a spoon, skim fat, remove bay leaf, and adjust seasoning to taste.
- French Onion Finish (Optional but Magical): Spoon some onions and sauce into a broiler-safe dish, top with toasted baguette slices and Gruyère, and broil until melty and golden. Serve alongside or right on top of the sliced roast.
Slow Cooker: After searing and caramelizing, transfer everything to a slow cooker. Cook 8-9 hours on Low heat (or 5-6 hours on High heat).
Instant Pot: Sear and caramelize on Sauté, deglaze the pan with win, then pressure cook 60-70 minutes on High with natural release for 15 minutes. Broil the Gruyère toasts separately.
How to Store Leftovers
- Refrigerator: Cool leftover French onion pot roast completely and store in an airtight container for up to 4 days. It actually tastes even better the next day, skim the chilled fat cap for a cleaner gravy. Reheat gently on the stovetop.
- Freezer: Slice the beef and submerge in the gravy before freezing in a freezer save container to prevent dryness. Freeze up to 3 months. Thaw overnight, rewarm slowly.
- Revive and Refresh: Whisk in a teaspoon of Dijon or a squeeze of lemon to brighten leftovers right before serving.
Kellie’s Tips for the Best French Onion Pot Roast
Finish like soup. Those cheesy Gruyère toasts are the signature. Don’t skip if you can help it!
Go for deep color on the onions. That’s your flavor base, don’t rush it. If the fond (the brown bits on the bottom of the pan) starts to scorch, a spoonful of water will save the day.
Liquid level matters. You want it halfway up the roast, too much liquid dilutes the gravy; too little risks dry edges. Top off with a splash of stock, if needed.
Rest before slicing. Ten minutes keeps the meat juicy and makes slicing easier.
What to Serve with French Onion Pot Roast
- Easy Sides: Creamy mashed potatoes, buttered egg noodles, or roasted baby potatoes to soak up all that oniony gravy.
- Veggies: Simple green beans, roasted carrots or parsnips, or a crisp house salad with Dijon vinaigrette.
- Bread: Extra baguette for mopping (and for bonus toasts).
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French Onion Pot Roast Recipe
A cozy, crowd-pleasing pot roast inspired by French onion soup, complete with caramelized onions, thyme, and a rich beefy gravy. Finish with melty Gruyère toasts for that bistro-style flourish. Oven, slow cooker, and Instant Pot methods included.
Equipment
- chef's knife
- cutting board
- measuring cup
- measuring spoons
- tongs
Ingredients
Beef and Vegetables
- 4 pound boneless beef chuck roast, tied if loose
- 2 teaspoons kosher salt, plus more to taste
- 1 teaspoon freshly ground black pepper
- 2 Tablespoons olive oil
- 1 Tablespoon unsalted butter
- 1 pound yellow or sweet onions, halved and thinly sliced
- 8 ounces cremini or baby bella mushrooms, halved
- 3 –4 medium carrots, cut in big chunks (about 2″)
- 2 ribs celery, cut in big chunks
- 4 cloves garlic, smashed
Braising liquid
- 1½ teaspoon fresh thyme leaves, or ½ teaspoon dried thyme
- 2 bay leaves
- ½ cup dry red wine or dry sherry, optional but lovely
- 3 cups low-sodium beef stock
- 1 teaspoon Worcestershire sauce, optional booster
To serve
- 1 small baguette, sliced and toasted
- 1½ cups grated Gruyère, or Gruyère and a little Parmesan
Instructions
- Heat the oven to 300°F. Pat roast dry with paper towels and season all over with the salt and pepper.
- In a large Dutch oven, heat olive oil over medium-high heat until shimmering. Sear roast 4-5 minutes on each side until deeply browned and crusty. Transfer to a plate.
- Reduce heat to medium. Add butter and onions with a pinch of salt. Cook, stirring occasionally, until onions are deep golden brown (20-25 min). If fond begins to scorch, splash in a spoonful of water to loosen and scrape up with a wooden spoon.
- Stir in mushrooms, carrots, celery, and garlic; cook 3-4 min. Add thyme and bay leaf, cook 30 seconds longer.
- Pour in wine or sherry then simmer 2-3 min, scraping up browned bits on the bottom of the pan with a wooden spoon until mostly evaporated.
- Add beef stock and Worcestershire. Return roast (and any juices) to the pot, nestling it into the onions and vegetables. Liquid should come about halfway up the meat, add a bit more stock or water, if needed. Bring to a simmer, cover, and transfer to oven.
- Braise 3-3½ hours, turning the roast once or twice, until the roast is fork-tender.
- Using tongs, transfer roast to a platter or cutting board; tent with foil 10-15 minutes. Skim excess fat from the braising liquid and remove the bay leaves. Taste and season with kosher salt/black pepper to taste.
- Serve. Slice or shred the roast, nestle into the onion-mushroom gravy, and serve with cheesy toasts.
Notes
- Cut richness: Add 1 tsp Dijon or a squeeze of lemon at the end for brightness.
- Vegetable options: Swap parsnips or halved baby potatoes for the carrots/celery; add in the last 1½ hours so they don’t over-soften.
- Make-ahead: Tastes even better the next day. Chill overnight, lift the firm fat cap, rewarm gently.
- Slow cooker: After searing and caramelizing on the stove, transfer everything to a slow cooker; cook 8–9 hours on low (or 5–6 on high).
- Instant Pot: Sear on Sauté, caramelize onions, deglaze, then pressure cook 60–70 minutes on High with natural release 15 minutes. Broil the Gruyère toasts separately.
Long, slow onion caramelization, thyme and bay leaf, a beefy stock, and a small dose of wine/sherry replicate my French onion soup’s savory backbone and bring that familiar, cozy depth to the roast and gravy.
Nutrition
Calories: 617kcal, Carbohydrates: 10g, Protein: 54g, Fat: 39g, Saturated Fat: 18g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 19g, Trans Fat: 2g, Cholesterol: 187mg, Sodium: 1160mg, Potassium: 1252mg, Fiber: 2g, Sugar: 5g, Vitamin A: 4196IU, Vitamin C: 6mg, Calcium: 331mg, Iron: 6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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